Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains around 27g of protein, 46g of fat, and a total of 777 calories. A mixture of water, chicken, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

1
Preheat oven to 40
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OvenOven
2
Melt butter over medium heat. Saut leeks 7 minutes.
Ingredients you will need
ButterButter
LeekLeek
3
Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes.
Ingredients you will need
All Purpose FlourAll Purpose Flour
LeekLeek
4
Whisk in chicken broth and next 3 ingredients; bring to a boil.
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Chicken BrothChicken Broth
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WhiskWhisk
5
Remove from heat.
6
Add peas, corn blend, parsley, 2 teaspoons dill, and chicken.
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Whole ChickenWhole Chicken
ParsleyParsley
CornCorn
DillDill
PeasPeas
7
Mix well.
8
Pour into a greased 9-inch deep pie dish.
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Pie FormPie Form
9
Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash.
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Egg YolkEgg Yolk
CrustCrust
WaterWater
EggEgg
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WhiskWhisk
10
Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish.
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CrustCrust
11
Cut 4 to 5 vents in the pastry.
12
Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill.
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DillDill
EggEgg
13
Bake at 400 for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
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OvenOven
14
*For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.
Ingredients you will need
Baby CornBaby Corn
BroccoliBroccoli
CarrotCarrot
CornCorn
DifficultyMedium
Ready In20 m.
Servings6
Health Score12
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